What is the difference between white sugar and brown sugar?

In fact, white sugar and brown sugar are both common sugars in life and are used very frequently. Some friends are actually confused about white sugar and brown sugar. The biggest difference between the two can actually be judged from the appearance. White sugar looks white, while brown sugar is brown. Brown sugar is rich in iron, while white sugar is mainly used for cooking.

Nutritional content of white sugar

White sugar is made by extracting sugar juice from sugarcane or beets and going through processes such as filtration, precipitation, evaporation, crystallization, decolorization and drying. It is a white granular crystal with high purity and a sucrose content of more than 99%. It is divided into coarse sand, medium sand and fine sand according to its grain size. Sugar is an important condiment that can increase the sweetness and umami flavor of dishes and add color to products. It is the main seasoning ingredient for making dishes, especially beet varieties.

White sugar is the best quality type of sugar. Its particles are crystalline, uniform, white in color, and have a pure sweet taste, slightly lower in sweetness than brown sugar. Commonly used in cooking. Softened sugar is in powder form, suitable for cooking, and has a sweetness similar to that of granulated sugar. There are two types of soft sugar: refined soft sugar and traditionally made soft sugar. The former is white in color, with fine and soft grains and good quality; the latter is slightly yellowish and dark in color and of poor quality. The only difference between granulated sugar and caster sugar is the size of the crystals. The crystals of granulated sugar are large and contain very little water, while the crystals of caster sugar are small and contain more water.

The efficacy and function of white sugar

1. In addition to some of the effects of brown sugar, white sugar also has the function of moistening the lungs and promoting salivation. In addition, in addition to being consumed by postpartum women, white sugar can also help replenish calories and improve blood circulation for patients with symptoms such as fever, excessive sweating, hot flashes in the hands and feet, dry throat, and thirst.

2. In addition, white sugar has some functions that are not taken seriously:

1. To make fish easier to shape, add some white sugar when frying fish fillets or making fish balls, which can prevent the fish fillets and fish balls from getting lumpy.

2. To prevent the fish from sticking to the pan, when frying fish, add a small amount of sugar when the oil is almost hot. When the sugar turns slightly yellow, put the fish into the pan. The fish fried in this way does not stick to the pan and is delicious.

3. Eliminate the sour taste of dishes. When cooking with soy sauce, the sugar in the soy sauce will be decomposed and the cooked dishes will often have a sour taste. If you add some sugar, the sour taste can be eliminated.

4. To make the mushrooms taste better, wash and cut the mushrooms and soak them in sugar water for a while. This will not only make the mushrooms absorb water faster and keep their fragrance, but also because the mushrooms are soaked in sugar liquid, they will taste more delicious after cooking.

5. Shorten the fermentation time. Adding some sugar when the dough is fermenting can shorten the fermentation time and make the pasta soft and delicious.

6. Peel off the inner skin of chestnuts. Before cooking chestnuts, soak them in sugar water overnight. The cooked chestnuts will be easier to peel off the inner skin.

What is the difference between white sugar and brown sugar?

Brown sugar is the product of concentrated and simply processed sugar juice from sugarcane. It contains a large amount of impurities (vitamins, amino acids, inorganic salts, pigments, etc.). Therefore, brown sugar cannot fully crystallize into large crystals, so it appears loose. It is rich in nutrition.

White sugar is the product of brown sugar that has been refined to remove impurities. It can crystallize, so small particles of sucrose crystals can be seen in white granulated sugar. Softened sugar has finer crystals, but because it contains some ingredients such as syrup to prevent excessive crystallization, its purity is slightly lower than that of white sugar.

In general, brown sugar retains more vitamins and mineral nutrients contained in sugarcane, including vitamin B1, vitamin B2, calcium, potassium, magnesium, iron and other ingredients. It has a molasses flavor and is best suited for making darker-colored pastries, bean fillings, etc. White sugar (including granulated sugar and caster sugar) and rock sugar are products of brown sugar that has been decolorized, bleached and refined, and almost all of its nutrients have been removed.